50 Facts About Every Candy in Your Bag

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Haul of Fame: From Reese's to Twizzlers, some candies are guaranteed to end up in your bag this Halloween. Unwrap these tidbits about a few of the most popular sugary treats.

1. OVER 200 MILLION SKITTLES ARE PRODUCED DAILY.

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The colorful treats were originally imported when they were first sold in 1979. Today, they are manufactured in the United States—by the millions.

2. MILK DUDS WERE NAMED AFTER A FLUKE.

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Instead of the symmetric candies they were intended to be, the first batch of this chocolate caramel candy came out of machinery oval-shaped. When an employee F. Hoffman & Company, the company producing the brand, called them “duds” and the name stuck.

3. THE MYSTERY FLAVOR OF DUM DUMS ISN’T A COMPLETE MYSTERY.

Dum Dum Lollipops
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The mixture for these lollipops, which often don wrappers with question marks, is created when the last of one batch of the candy is combined with the beginning of a new batch.

4. SWEDISH FISH ARE VEGAN AND VEGETARIAN-FRIENDLY.

Swedish Fish
C. C. Chapman, Flickr // CC BY-NC-ND 2.0

These vending machine staples—which first appeared in the U.S. in that late 1950s—fall in the “starch jellies” category, defined as firmer gummy candies that don’t contain any gelatin.

5. SOUR PATCH KIDS HAVE OUT-OF-THIS-WORLD ORIGINS.

Sour Patch Kids
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Initially dubbed Mars Men, these Canadian creations were inspired by the growing fascination with UFOs in the '70s. However, when they made their way to the U.S. in 1985, the name was changed to Sour Patch Kids, to reflect a more timely American obsession: Cabbage Patch Kids.

6. MIKE AND IKE ARE FICTIONAL.

Mike and Ike
Mike Mozart, Flickr // CC BY 2.0

The fruit-inspired sweets from the Just Born company aren't named after real people, according to the brand. But that hasn't stopped fans from coming up with their own theories about the inspiration behind the name. Some believe Mike and Ike is a reference to a popular vaudeville act, while others attribute it to a 1937 song “Mike and Ike (The Twins).”

7. THE “LOLLI” IN LOLLIPOP PROBABLY DOESN’T MEAN WHAT YOU THINK IT DOES.

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While many believe that the word for the handheld candy comes from ice-lollies (also known as ice pops or popsicles), which hang downward as they melt, that’s not the case. Instead, lolly is an Old English dialect term for the tongue.

8. DOVE CHOCOLATE IS THE MOST POPULAR CANDY IN CHINA.

Dove chocolate
Frazer Harrison // Staff // Getty Images

The chocolate company may be headquartered in the United States, but it scores high marks overseas. By some estimates, about 34 percent of the chocolate consumed in China is made by Dove.

9. KIT KATS WERE ORIGINALLY CREATED TO BE CONSUMED WITH TEA.

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Early marketing for the popular wafer candy focusing on selling the Kit Kat as a meal, but the company also encouraged customers to treat it as a snack. One example: a Kit Kat slogan that called the treat “the best companion to a cup of tea.”

10. CANDY CORN STARTED OUT AS “CHICKEN FEED.”

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The colors of the popular Halloween candy are inspired by the shades of actual corn kernels.

11. YOUR FAVORITE PROBABLY MAKES AN APPEARANCE IN THE GUINNESS RECORD-HOLDING LARGEST COLLECTION OF CANDY WRAPPERS.

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For more than three decades, Milan Lukich Valdivia from Tacna, Peru, amassed a total of 5065 candy wrappers from 49 countries. The collection claimed the title in 2015.

12. FRINGE LOVERS FAN OUT OVER RED VINES.

Red vines
Nik Pawlak, Flickr // CC BY-NC-ND 2.0

When the Fox sci-fi series—which ran from 2008 to 2013—was in danger of not having a fourth season, fans sent the studio a sweet surprise: 200 cases of Red Vines, a favorite of one of the characters on the show. And it worked. The show eventually went off the air after five seasons.

13. TOOTSIE ROLLS HELPED PERK UP WORLD WAR II SOLDIERS.

Tootsie Rolls

Treasured for their ability to withstand hot weather and stay in mint condition over time, Tootsie Rolls were seen as a small bite of “quick energy” by the U.S. military during World War II.

14. HERSHEY’S CHOCOLATE HAS LANDED ON THE MOON.

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A heat-resistant version of the chocolate bar called the Hershey’s Tropical Chocolate Bar was created in collaboration with the military. The treat, which could last up to an hour in 120 degree temperatures, was placed aboard Apollo 15 in 1971.

15. ACROSS THE COUNTRY, REESE’S REIGN SUPREME.

Kim Jones, Flickr // CC BY-ND 2.0

By some estimates, Reese’s cups earn the number one spot among Halloween candy brands. In fact, Hershey sells more than $500 million worth of Reese’s annually.

16. IN GERMANY, KIDS SCORE FREE HARIBO GUMMIES ONCE A YEAR.

Haribo candy factory
The HARIBO candy factory is located in Bonn, western Germany.
PATRIK STOLLARZ / Staff // Getty Images

Every October, a tradition that started in the 1930s continues: Kids can visit the Haribo headquarters to trade in acorns and chestnuts for free gummy treats.

17. YOU PROBABLY REACH FOR MIKE AND IKE AT THE MOVIES.

Mike & Ike
Alex Guerrero, Flickr // CC-BY-NC-ND 2.0

The candy brand is the best-selling non-chocolate candy at movie theaters—and has commanded that spot for years.

18. CHOCOLATE SHOULD BE STORED AT ROOM TEMPERATURE.

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Experts warn that storing your sweet stuff in the fridge will lead to condensation. “Water is the enemy of chocolate,” Andrew Black of MAST Chocolate—the New York-based bean-to-bar chocolate makers—told Mental Floss.

19. AT THE NEW JERSEY FACTORY, 2 BILLION M&M’S ARE PRODUCED EVERY EIGHT HOURS.

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That means that 69,000 of the mini chocolates are manufactured every second.

20. HERSHEY'S KISSES STARTED OUT AS A LABOR OF LOVE.

Hershey's Kisses
Lori & Todd, Flickr // CC BY-NC-ND 2.0

In 1907, when the drop-sized chocolate candies were first introduced, workers wrapped each one by hand.

21. HARIBO TREATS DELIGHT IN DENMARK.

Haribo gummies
PATRIK STOLLARZ / Staff // Getty Images

The company, notorious for their gummy bears, is the most popular candy brand among Danes. But residents of Denmark are known for having a sweet tooth in general. Compared to the average European, each Danish citizen eats twice as much sweets, at an average of 18 pounds annually.

22. MILKY WAYS DIDN'T ALWAYS INCLUDE CARAMEL.

Milky Way
Amy the Nurse, Flickr // CC BY-NC-ND 2.0

It’s hard to believe that the candy bar’s most well-known feature wasn't always there, but the original ingredients included eggs, sugar, and air.

23. YOU WON’T FIND FIZZL’D FRUITS SKITTLES.

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You might be able to “taste the rainbow” by way of six flavor sets of Skittles, but the Fizzl’d Fruits isn't one of them. The powder-covered Skittles were discontinued in 2012.

24. MILK CHOCOLATE WAS CREATED BY THE SWISS.

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After attempting to combine milk with chocolate for eight years, Switzerland-based confectioner Daniel Peter finally discovered the necessary ingredient to make the combo work in 1870: condensed milk, made by his neighbor Henri Nestlé.

25. PEZ CANDIES PACK IN A LOT OF PRESSURE.

Pez candy
Dave Lawler, Flickr // CC BY 2.0

3000 pounds, to be exact. That’s what it takes to turn the raw ingredients of the sugary treat into Pez candy.

26. CARAMEL AND BUTTERSCOTCH ARE SIMILAR BUT NOT THE SAME.

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Caramel hard candies
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Both mixtures include melted sugar, vanilla, and butter. But while caramel is based in white granulated sugar, butterscotch uses brown sugar instead.

27. BEING ABLE TO HOLD A PEZ DISPENSER WITH ONE HAND WAS A DESIGN GOAL.

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The flip-top dispenser has a very deliberate design. According to the original patent, the one-hand opening was “important not only for persons having only one hand but also persons who often have only one hand free (for example motor-vehicle drivers), or whose occupation causes their hands to become smeared with dirt.”

28. REESE’S PIECES WEREN’T ALWAYS REESE’S PIECES.

Reese's Pieces
Ravi Shah, Flickr // CC BY 2.0

Hershey debuted the bite-sized peanut butter cups in 1978 with the name PBs before they were eventually renamed Reese's Pieces.

29. THERE’S A REASON HARIBO’S GUMMIES ARE BEAR-SHAPED.

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Founder Hans Riegel was inspired by the festivals in his home country of Germany and the dancing bears beloved by children at those celebrations.

30. EVERY YEAR ABOUT ONE MILLION MILES OF TWIZZLERS ARE PRODUCED.

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That’s nearly 76 times the length of the Great Wall of China.

31. THERE IS A DUM DUMS LOLLIPOP MASCOT.

Dum Dums
Sarah Browning, Flickr // CC BY-NC 2.0

Conceptualized in 1966, the Drum Man travels across the country, waving with his white-gloved hands and spreading the word about Dum Dums.

32. STARBURSTS ARE AVAILABLE IN ALL-PINK SETS.

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Starburst

But you’ll probably have to hit eBay to find them. The limited edition strawberry-only packs were released for a short run in April 2017.

33. THE JOLLY RANCHER NAME HAS SWEET INTENTIONS.

Jolly Ranchers
Dave Kirkman, Flickr // CC BY-ND 2.0

According to the company, the name Jolly Rancher was chosen for these bright-colored treats “to suggest a hospitable, western company.”

34. LAFFY TAFFY AND RUNTS WERE BOTH LAUNCHED BY A CLASSIC FILM.

Laffy Taffys
Jasmin Fine, Flickr // CC BY-ND 2.0

Willy Wonka and the Chocolate Factory (which was financed by Quaker Oats) brought both attention and sales to the sweet treats featured on-screen.

35. TODAY'S SNICKERS ARE SLIGHTLY SLIMMER.

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In 2013, candy empire Mars Inc. put all of their chocolate products on a diet, promising to only sell sweets that were 250 calories or less. That meant fans had to say goodbye to king-sized versions of their favorite treats and also that the regular-sized, 280-calorie Snickers bar got a makeover.

36. IN CANADA, SMARTIES ARE KNOWN AS ROCKETS.

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The treats (which pack in 25 calories per roll) are produced 24 hours a day in New Jersey and Ontario, but they have different names in each location. 

37. CHEWING GUM CAN HELP PREVENT SONGS FROM GETTING STUCK IN YOUR HEAD.

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Gum can do more than occupy your mouth, it can also help occupy your mind. According to scientists from the U.K.'s University of Redding, chowing down on the sticky substance helps to temporarily degrade your short-term memory, making it easier to shake off a tune that you can't stop thinking about.

38. BUTTERFINGER COMMERCIALS INTRODUCED MANY PEOPLE TO THE SIMPSONS CHARACTERS.

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The iconic TV family didn't make their first appearance on the silver screen when The Simpsons premiered on Fox in 1989. The characters actually started on the comedy variety series The Tracey Ullman Show and likely picked up their biggest audience when they starred in Butterfinger commercials in 1988.

39. ALL OF THE SUGAR IN YOUR HERSHEY'S TREAT WILL BE SUSTAINABLY SOURCED BY 2020.

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In May 2016, the company announced plans to establish "rigorous standards to ensure sugar has been responsibly grown and harvested." There are also plans to sustainably source 100 percent of its cocoa by the deadline as well, up from 50 percent in 2016.

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The fruit leather-inspired snack got a shout-out from the popular sitcom in 2000.

40. JELLY BELLY'S VOMIT-FLAVORED JELLY BEAN WAS BORN WHILE TRYING TO MAKE A PIZZA-FLAVORED VARIETY.

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While the process for created a unconventional Jelly Belly flavor is elaborate and thorough, sometimes there are happy accidents.

41. MILKY WAY BARS STARTED OUT SUPERSIZED.

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The original Milky Way treats weighed more than 3 ounces, compared to the just over 1.8 ounces that they are today. The reasoning: Mars Company founder Forrest Mars thought his treats would quite literally overshadow their Hershey bar competitors. He once said, “People walked up to the candy counter and they’d see this flat little Hershey bar for a nickel and right next to it, a giant Milky Way. Guess which one they’d pick?”

42. IN THE LATE 1980S, THERE WAS A NERDS CEREAL.

A 1986 commercial introduced fans of the sugary treat to Nerds cereal, which featured two flavors in one box and spouts on each side. After disappointing sales, the product was removed from shelves.

43. COWS MAY LIKE CANDY AS MUCH AS WE DO.

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For years, companies have been selling off their defective sweets (like Skittles, gummy worms, and dried fruit) to farms. With increasing prices for corn feed and other traditional cattle food, these treats are a cheaper alternative to fill the animals' starchy sugar needs.

44. BUTTERFINGERS WERE THE FOLLOW-UP TO BABY RUTH CANDY BARS.

Both chocolate bars are products of Curtiss Candy, a company that was once one of the largest candy competitors in the business.

45. SOUR PATCH KIDS ARE TONGUE-ACTIVATED.

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The ingredient list for Sour Patch Kids includes citric and tartaric acids, both full of protons that allow our tongues to recognize the sour flavor. When you pop a Sour Patch Kid into your mouth, those ingredients mix with saliva and the protons increase, upping the sour flavor.

46. ACROSS THE WORLD, NOT ALL KIT KATS ARE CREATED EQUAL.

Kit Kat Switzerland Singles
Kit Kat Singles are sold in Switzerland.
FABRICE COFFRINI / Staff // Getty Images

The number of “fingers” varies from country to country. Aussie Kit Kat fans can enjoy a 12-finger block, while those in the Middle East are used to Kit Kats sold with three fingers.

47. MARS BARS ARE AVAILABLE IN A SPREADABLE FORM.

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The Mars bounty spread mimics the flavors of the candy bar, including coconut flakes.

48. HEATH BARS WERE ORIGINALLY MARKETED AS A HEALTHY TREAT.

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The candy—a combination of butter, sugar, almonds, and milk chocolate— was once thought to pep a person up.

49. THE CREATORS OF AIRHEADS REPORTEDLY ONCE TRIED TO DO THE IMPOSSIBLE: MAKE A SUCCESSFUL GRAPE ICE CREAM.

Airheads
Special, Flickr // CC BY-NC 2.0

Unfortunately, it wasn't successful. Just like similar products from other companies that have made the attempt, including Ben & Jerry's, Airheads’s grape flavor didn't fly off the shelves. Though it’s possible to make the ice cream flavor on a large scale, there’s a reason it will probably never become more popular.

50. OCTOBER 28 IS A BIG DAY FOR CANDY CORN.

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The official National Candy Corn day might be October 30, but according to sales, it’s unofficially on October 28, the day when the largest amount of the tri-colored candy is sold.

See Which Ingredients Cooks From Around the World Love Most

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Food is incredibly regionally specific, and cuisines have been refined over millennia based on what ingredients have been available and what local cooks have come up with. Even though global trade has made the same spices and other flavor staples available virtually anywhere in the world, Mexican food still tastes radically different from Chinese food, and Italian food from Irish food. We know this intuitively—few of us pick up a bottle of soy sauce thinking we’ll use it in a traditional Italian pasta dish—but it’s still fascinating to see a breakdown of just which ingredients certain cuisines have cornered the market on, as you can in these charts.

Nathan Yau of FlowingData visualized the most-used ingredients in 20 different cuisines, using data on ingredients from Yummly to figure out what distinct flavors and ingredients country-specific cuisines gravitate towards.

Across the world, salt is king. It’s the most-used ingredient in 75 percent of the cuisines Yau looked at, and the only cuisine in which it doesn’t appear in the top five most-used ingredients is Korean food—but, like in other Asian cuisines, Korean recipes use soy sauce more than any other ingredient, and that in itself is very salty.

Because so many cuisines rely heavily on the same ingredients, like soy sauce and salt, Yau also calculated the ingredients most specific to each cuisine: the ones disproportionately used in one country’s traditional cuisine. This is where you start to get a picture of the kind of ingredients we associate heavily with particular regionally specific dishes. Mexican food relies on tortillas; Greek food, feta cheese; Korean, kimchi; Thai, lemongrass; Russian, beets; and Cajun, andouille sausage. Some ingredients may come as a bit of a surprise, though. Southern cooking in the U.S. uses vanilla extract more than other cuisines do, and the French love shallots. Cajun cooks are big fans of celery ribs, and somehow, though numerous cuisines use onions heavily, Brazilian cooks use them slightly more than anyone else.

The data relies on Yummly recipes, so the results are limited to what the recipe recommendation site has available. It's possible that home cooks working in each cuisine do something slightly different that might move the data in another direction. But, since Yummly currently has more than 2 million recipes available, it seems like a relatively large snapshot of cooking options.

Explore the interactive graphic and learn more at FlowingData.

15 Behind-the-Scenes Secrets of The Great British Baking Show

Netflix
Netflix

by Sarah Dobbs

If you’re an American fan of The Great British Bake Off you probably know it better as The Great British Baking Show (though its most devoted fans simply call it GBBO, which saves a lot of time). While its ninth season just kicked off on England’s Channel 4, American audiences are only now just getting caught up on season eight via Netflix. And with new hosts Noel Fielding and Sandi Toksvig taking over for Mel Giedroyc and Sue Perkins, plus Prue Leith taking over for Mary Berry as host, the latest incarnation of the show looks a lot different.

A bona fide global sensation, the baking competition has the power to cause otherwise rational human beings to immediately run to their nearest supermarket in search of obscure ingredients like psyllium or Amarula cream liqueur. It’s a charming, retro, warming hug of a TV show. But how much do you know about what goes on behind the scenes? Without destroying any of your illusions, here are some secrets about how the producers whip up one of the world's most beloved cooking shows.

1. THE REASON WHY IT HAS TWO DIFFERENT NAMES IS SIMPLE.

A scene from The Great British Bake Off
Netflix

If you’ve ever wondered why the series is called The Great British Bake Off in England and The Great British Baking Show in America, the answer is simple: Pillsbury. The Pillsbury Bake Off, which kicked off in 1949, is probably America’s most famous baking contest. And the company didn’t want there to be any confusion among viewers, hence The Great British Baking Show.

2. THE OVENS ALL HAVE TO BE TESTED EVERY DAY.

It’s difficult enough to make a cake that Paul Hollywood won’t declare either under- or over-baked without having to worry about whether your oven is working properly. So for every day of filming, every oven has to be tested. And because this is a baking show, they’re tested with cakes. Yes, every day every oven has a Victoria sponge cake cooked in it, to make sure everything’s working exactly as it should be.

3. EVERY TIME SOMEONE OPENS AN OVEN DOOR, THERE'S A CAMERA WATCHING THEM.

To make sure they catch all the drama, GBBO producers insist that every time a bake is put into or taken out of an oven, the moment must be caught on camera. So whenever a baker wants to put their goodies into an oven, or check if they’re ready to come out, they need to grab someone to make sure the moment gets captured on film. (Which must be a hassle for the first couple of weeks, when there are more than 10 bakers all trying their best to produce a perfect bake at once.)

4. THE CONTESTANTS HAVE TO WEAR THE SAME CLOTHES ALL WEEKEND.

It’s a minor thing, but have you ever noticed that the bakers wear the same clothes for an entire episode, even though it’s shot over two days? For continuity purposes, the contestants are asked to wear the same outfits for the entire weekend. If you’re the kind of baker who ends up with flour all over your shirt whenever you bake up a loaf of bread, the second day of filming could be a bit of a nightmare.

"Luckily they change the aprons so we don't look like a Jackson Pollock painting by the end of it," 2013 champion Frances Quinn told Cosmopolitan. "I think layers [is the answer], but even then you still have to wear what you had on, on top. Difficult."

5. THE CONTESTANTS DON’T HAVE A LOT OF DOWNTIME.

Having any time to spare is not something that season seven contestant Jane Beedle remembers happening regularly for the contestants. "Maybe once or twice, and when they did we would just sit and have a cup of tea and chat with the people around us,” she told the Mirror. "They don't like it if you have nothing to do, so they try and make the challenges as difficult as possible to keep you busy."

6. THE TEMPERATURE IN THE TENT CAN MAKE OR BREAK A BAKE.

Sue Perkins, Mary Berry, Paul Hollywood, and Frances Quinn in 'The Great British Bake Off'
BBC

Forget setting the oven to the correct temperature—the temperature inside the tent is just as important to a bake. "It's completely alien to your own kitchen at home,” Quinn told Cosmopolitan. “The temperature fluctuates—you'd be making a meringue and it would start raining, or we'd try and make pastry and it would be 27 degrees outside. The technical challenges and lack of time and lack of fridge and work space are the enemy on that show."

7. THE ILLUSTRATIONS ARE CREATED BY TOM HOVEY, AFTER THE EPISODE HAS FILMED.

You know those fun illustrations of the confections that pop up when each baker explains what they’re going to make that day? Those are all drawn by illustrator Tom Hovey. He was working as a video editor on the first season of GBBO when the producers realized they needed an extra visual element—so he offered his illustration skills. And while we see the illustrations on screen before the bakers attempt to make them a reality, Hovey told the BBC he draws them “a pack of photos of the finished bakes from the set after each episode has been filmed … I sketch out all the bakes quickly in pencil to get the details, form and shape I am after. I then work these up by hand drawing them all in ink, then they’re scanned and colored digitally, and then I add the titles and ingredient arrows. It's a fairly well streamlined process now.”

Even if a bake goes horribly wrong, Hovey said his “illustrations are a representation of what the bakers hope to create. Even if the bakers don't produce what they’ve intended to I have a degree of artistic license to make them look good.”

8. THE CONTESTANTS DON’T INTERACT WITH THE JUDGES VERY MUCH.

“They very much tried to keep it unbiased,” Quinn said about how the bakers don’t spend much time interacting with the judges. “We saw a lot more of Mel and Sue. Mary and Paul would purely come in to do what we called the royal tour—where they'd come in and find out what you were making, and then they'd come back in for judging. You're not in the same hotel having sleepovers! You form more of a relationship after the show when you see them at things like BBC Good Food or whatever—but they need to keep their distance [on the show]. They're there as judges."

9. MAKING SURE THAT THE TECHNICAL CHALLENGE IS ACTUALLY POSSIBLE IS ONE PERSON'S JOB.

Sandi Toksvig in 'The Great British Bake Off'
Netflix

Another vital behind-the-scenes role is that of the food researcher. It’s down to them to make sure that the elaborate concoction the judges have decided the bakers have to whip up is actually possible, given the ingredients, instructions, and time the bakers will be allowed.

The tent presents its own challenges, too, because it could be hot or cold, depending on the weather, and it tends to have quite a wobbly floor, which can make delicate decorating work trickier than it might otherwise seem. “The tent is just mocked up, so the floor is really bumpy and bouncy because you’d got so many camera guys running around,” Quinn told the Irish Examiner.

10. THE SHOW GOT INTO SOME TROUBLE FOR ITS PARTNERSHIP WITH SMEG.

Part of GBBO’s homey charm has to do with the setup of the tent where the bakers do their cooking, and few appliances spell “retro” as well as a colorful Smeg refrigerator. A viewer fed up with what they described as “blatant product promotion” wrote to the Radio Times to complain, and an investigation was launched into the series’ agreement with Smeg. As BBC guidelines state that a series may "not accept free or reduced cost products" in return for "on-air or online credits, links or off-air marketing,” the broadcaster ended up having to write the company a check for all the times their product got some screen time.

11. THERE ARE NEVER ANY LEFTOVERS.

The judges only take a mouthful of every bake, which seems to leave an awful lot of leftover pastries, cakes, and ridiculously complicated bread sculptures. But don’t worry—none of it goes to waste. “The crew eats all the leftovers," Beedle told The Mirror. "We get some brought to us in the green room so we can taste each other's bakes, but it's only slithers."

12. HUNDREDS OF SEASON FIVE VIEWERS WROTE IN TO COMPLAIN ABOUT “SABOTAGE.”

Midway through season five, contestant Iain Watters had a bit of an issue with his Baked Alaska. Realizing that his ice cream had not yet set, he threw the entire dish into the trash rather than serve the judges a subpar dessert and was sent home as a result. Footage from the episode made is seem as if fellow contestant Diana Beard had removed his ice cream from the freezer. Beard left the show at just about the same time due to health issues, but some viewers (811, to be exact) smelled sabotage—and wrote in to the show’s producers to complain. Media watchdog group Ofcom looked into the matter, but said that they had assessed viewers’ complaints and “they do not raise issues warranting further investigation under Ofcom’s rules.”

Paul Hollywood took to Twitter to clear up what became known as “bingate,” tweeting: “Ice cream being left out of fridge last night for 40 seconds did not destroy Iain’s chances in the bake off, what did was his decision BIN.”

13. MARY BERRY WATCHED BREAKING BAD BACKSTAGE.

Although it looks pretty nonstop on screen, there’s quite a bit of downtime during the show’s filming days. Especially for the show’s judges and hosts. Former judge Mary Berry had one unique way of passing the time: binge-watching Breaking Bad. “It’s shocking,” Berry told The Telegraph. “Then you get into it and you think: ‘Have I seen episode four or five?’ You get hooked. It’s better than motor racing, which [my husband] Paul watches—though I’d prefer Downton Abbey.” She’d apparently rope former hosts Mel and Sue into watching it with her on occasion. What better way to relax during a long day of baking than by watching Walter White, umm, baking?

14. THE APPLICATION FORM IS NO JOKE.

Fancy your chances in the Bake Off tent? If you’ve been inspired by the show and reckon you could nab a couple of Star Baker titles, brace yourself: The application form is a whopping eight pages long, and it’s full of probing questions. As well as giving details of your hobbies, lifestyle, and level of experience with various types of baked goods, it also asks applicants to describe their baking style, and answer a couple of existential-sounding questions.

"It's a long application form. I think it's designed to put some people off, essentially," fourth season contestant Beca Lyne-Pirkis said. "It asks you about everything you have done, good and bad. It's designed to get information about your character, stories, mishaps and successes."

Still fancy applying? Though submissions are not open at the moment, you can keep your eyes open for when the next batch of contestants are being accepted here.

15. THE AUDITION PROCESS IS EVEN MORE GRUELING.

If you happen to make it through the application process, the audition process is even more difficult. “Every person who makes it into the marquee has passed a rigorous series of tests,” GBBO creator and executive producer Anna Beattie told The Telegraph. In addition to the application form, The Telegraph reported that there is “a 45-minute telephone call with a researcher, bringing two bakes to an audition in London, a screen test and an interview with a producer. If they get through that, there is a second audition baking two recipes … in front of the cameras, and an interview with the show psychologist to make sure they can cope with being filmed for up to 16 hours a day.”

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